Vietnamese Pork Belly

Ingredients

• 2 pounds pork belly, cut into 1 1/2-inch cubes
• 6 eggs, hard-boiled and peeled
• 1/3 cup granulated sugar
• 3 tablespoons water
• 1/4 cup fish sauce
• 2 cups coconut water
• 4 cloves garlic, minced
• 2 shallots, sliced
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 green onions, sliced, for garnish
• 1 red chile, sliced, for garnish (optional)
• 4 cups steamed white rice, for serving

Method

1. 1

   Place the pork belly cubes in a pot of cold water, bring to a boil, and blanch for 2 minutes to remove impurities.

   2:00 · Blanch pork
2. 2

   Drain the pork belly and rinse under cold water. Set aside.

3. 3

   In a 6-quart saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar melts and turns a deep amber caramel color, about 5 minutes.

   5:00 · Make caramel
4. 4

   Carefully add the vegetable oil, shallots, and garlic to the caramel, stirring quickly as it will bubble vigorously.

5. 5

   Add the pork belly to the pot and stir to coat evenly in the caramel sauce, cooking for 2 minutes.

   2:00 · Coat pork in caramel
6. 6

   Pour in the fish sauce and coconut water, then add the black pepper. Stir to combine and bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer until the pork is tender, about 60 minutes, stirring occasionally.

   1:00:00 · Simmer pork belly
8. 8

   Add the peeled hard-boiled eggs to the pot, spooning sauce over them, and simmer uncovered for 20 minutes to let the eggs absorb the braising liquid.

   20:00 · Simmer with eggs
9. 9

   Uncover and continue simmering until the sauce thickens slightly and coats the pork, about 15 minutes.

   15:00 · Reduce sauce
10. 10

    Taste the sauce and adjust seasoning with additional fish sauce if needed.

11. 11

    Halve the eggs and serve the pork belly and eggs over steamed white rice, spooning the sauce generously over the top. Garnish with sliced green onions and chile.